Tasty and mostly simple food for the whole family.

Tasty, healthy, simple, verstile, practical, seasonal, fun food for all to enjoy. I will endeavour to make things gluten-free, dairy-free (cow's milk only here, I'm not super-human), and low sugar as able. I hope others feel motivated to add their recipes to this collection so we can all try them. Thank you!

Wednesday, November 3, 2010

Whole Wheat Tasty Muffins

AKA: MamaFawn's Whole Wheat, Flaxmeal, Zucchini, Carrot, Applesauce, Banana, Molasses, Reduced Sugar, Low-Fat Muffins.

AKA: Power Muffins

Mia loves these.  Mike loves these.  I loved these.  They are neither gluten-free, nor dairy-free, but they are amazingly tasty and packed full of goodness for big and little ones alike.  This recipe is heavily modified from a zucchini bread recipe originally in a Cooking Light cookbook.  This was originally motivated by trying to find a delicious way to deliver major amounts of nutrients to the little one, but quickly morphed to Mom & Dad's favorite morning snack.  This is one of the few things I truly miss in my wheat-free world.  I have to continue to develop my wheat-free option, so far I'm not there.  Anyway, these have snuck green veggies into even the most discerning Mini-tasters.

~Makes 18-20 small muffins or 12 muffins and a loaf~
~I usually freeze 12+ muffins and pull out from the freezer as needed~

3c shredded zucchini/carrot*
4c flour **
1/3c -1/2c white sugar (or less, as you like it.  The original recipe called for 1c!)
1/4c brown sugar
5t baking powder
1.5t cinnamon
1/2t salt
1/2t nutmeg

1.5c milk, soymilk or yogurt***
2t vanilla extract
2lg eggs lightly beaten (or egg substitute)
6T vegetable oil****
1/2c or so unsweetened applesauce (optional)
3T or so blackstrap molasses (optional, great for flavor and extra iron)
1-2 bananas, either smushed up or finely chopped (optional, good for natural sweetness and potassium)

1.  Preheat oven to 350°
2.  Mix dry ingredients in big bowl and make a well in center
3.  Mix wet ingredients together and add zucc/carrot
4.  Add zucc/carrot/misc.  mix into center of dry ingredients stirring just until combined
5.  divide evenly between muffin tins &/or loaf pans (either use cupcake liners or non-stick spray)
6.  Cook muffins 30-40 min, loaf pan usually requires 50-60min. 

* I use whatever is on hand or sounds good.  Maybe even some frozen, drained spinach would be good for some extra nutrients?
**I usually use about 2.5c whole wheat, 1c white and .5c flax meal.  Use whatever you like to mix
*** Use nonfat for big people if you care, or use full fat for the babies, depending on your goal!
**** I usually use only 3T oil and 3T applesauce in addition to adding extra applesauce for fun, as with the milk, modify your fats as you see fit for your needs


Andrea said...

Loving the blog Fawn! Can't wait to try this and some of your other recipes. I did try the roasted tomato sauce, but froze it. It smelled SO good! I look forward to more recipes!!

Adrienne said...

These sound super tasty...similar to one that we do around our house with grated apple and carrot, flaxmeal and oatbran. mmm, mmm, mmm. may have to go home and try these today!!!!

Fawn said...

Andrea- The sauce holds up very well to freezing. Thanks so much!

Adrienne- grated apples and oatbran sounds delicious!

Fawn said...

Just made these again today with almond milk and a few other changes....I used 1/2c ground pecans in place of 1/2c flour to increase the protein and used only 3T agave and 1/4c brown sugar total with no white sugar and the flavor was delicious!